Sometimes the oddest combinations make the best of flavor friends. Such is the case with the matcha financiers.
The ingredients look pretty innocuous but if you look close you’ll notice the little tin of matcha green tea. This bright and bitter ingredient makes these little cakes both odd and extremely tasty.
The batter looks completely unappetizing. Particularly in my pink mixing bowls.
They baked up into strange green little mushrooms.
The cakes are tender with a nice little crust. The sweet nuttiness goes surprisingly well with the green tea bitter and bold.
I thought this sweet little green treat might be a tough sell but turns out the flavor won everyone over. These turned out to be pretty easy to make and a nice little treat.
Odile’s Fresh Orange Cake
We’re always blessed with an abundance of citrus as our neighborhood was built on an old citrus farm. The company still has a little shop on our road and has been in business since 1937. The only issue is that many of our fruit isn’t the picture perfect citrus you often see but rather was intended to be juiced and contains quite a bit of seeds.
The batter was quite curdled to the point it made me a bit nervous about the final product.
I made syrup for this and tried poaching orange slices as well. However the seeds I had removed left big holes and a lot of my slices either dissolved or looked pretty terrible. I ended up with orange slice freckles on top of my cake.
I was a little concerned over the appearance of the cake but took it along to my neighbor’s Sunday afternoon cook out anyways. Everyone loved the cake. It was fresh and perfect for a warm Arizona day. If I make this again I might experiment with some candied peel for decoration or poach some grapefruit slices and have this be a citrus cake instead of just an orange one.
I couldn’t be more thrilled that the Baking Chez Moi recipes are citrus themed this month. I’m always looking for ways to use up my delicious bounty of tangerines, tangelos, lemons and grapefruit.
The ingredients for this cake were pretty simple. I didn’t have the right size quiche pan so I went a little off script and used a fluted oval baker. It changed the baking times a little bit but it looked pretty and didn’t burn.
Everything about this cake was bright and light. Such a cheerful cake, like baking with sunshine.
I was surprised how much I like this cake. It was bright and sweet and a nice little treat. Our tangerines were quite sweet this year so I don’t think I would make a glaze again unless they were a little more tart.
This was a great cake to start off the baking year. I can’t wait to see what else this year brings to my kitchen.
Rhubarb pie is one of my husband Scott’s favorite desserts. It was one of his grandmother’s specialties and as many as I have made and as much as he’s enjoyed them I don’t think they can ever quite compare. I’ve experimented with a few other rhubarb recipes but before now have never found anything that could compete.
I was very much in luck for this recipe since my local farmer’s market had rhubarb. My grocery stores carry rhubarb but it is almost always in bad shape. Luck was with me and I hit the season just right for this recipe.
As much as I’ve tinkered with rhubarb I’ve never peeled it before. I was pretty nervous but it wound up being incredibly easy and I think I’m going to use this trick going forward.
The recipe suggests saving the sugar that results from sugaring the rhubarb and I did just that. It was pretty nice with a little champagne. I wish I had thought ahead to try a few mixed drinks-maybe next time.
Once the rhubarb is soft it goes into the top of the pan. I was definitely on the verge of having my rhubarb go to mush but saved it in time and it held together great in the pan.
The recipe suggested the zest of an orange as an optional ingredient. I went for it and loved the resulting flavor in the cake but it was so distinctive i couldn’t help but wonder what it would have been like without it. Almost like a different cake entirely I imagine.
Once the batter is mixed up is goes on top of the cooked rhubarb and into the oven.
Now for the scary part: flipping the cake onto the platter. I was so lucky that it came right out for the most part and I only had a few tiny pieces of rhubarb to put back on top.
The cake smelled amazing with lovely rhubarb steam coming off but it definitely needed a touch of jelly. I couldn’t find any that were suggested but I figured strawberry was a classic accompanying taste and would give it some lovely red color.
The final product wasn’t so impressive on it’s own but once some whipped cream and strawberries were added it had the extra oomph it needed.
The resulting cake was very interesting. Somewhat of a sweet and sour play that felt just right with our warm weather. As much as I enjoyed this cake I will save making it again until I can find fresh rhubarb again at my market. The rhubarb is such a star in this I feel like it begs for the best quality.